Piero's PizzaVino Menu

Tomato sauce, mozzarella and basil. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Spicy calabrese salami or pepperoni, tomato sauce, mozzarella and Pecorino Romano. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Iceberg lettuce, prosciutto bites, oven-roasted vine tomatoes and roasted pine nuts served with our sweet Gorgonzola dressing and crumbled blue cheese.

With burrata cheese.

Our meat lovers pizza. Tomato sauce, mozzarella, spicy crumbled sausage, ham, beef tenderloin, red onions and sweet peppers. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

All of our lettuce are organic.

Piero's white sauce, Mozzarella, crumbled Italian sausage, caramelized onions and mushrooms. Our slow process of fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood-burning oven.

From our wood-burning oven.

Served in our marinara sauce.

Deep-fried risotto ball stuffed with mozzarella cheese.

Served with marinara sauce.

Deep-fried risotto ball stuffed with mozzarella cheese.

Napoli-style in a light tomato and thyme sauce.

From our wood-burning oven.

Served with marinara sauce.

Baked bruschetta with diced tomatoes, basil, garlic, and mozzarella cheese.

Soup with meatballs and greens.

Oven baked rolled eggplant, stuffed with ricotta, Parmesan, mozzarella and spinach topped with our tomato, basil sauce.

Drizzled with basil infused extra virgin olive oil.

Italian cheese selection and 'Caponata'.

Served in our marinara sauce.

With capers, lemon, onions, and our Chile olive oil dressing with crostini.

Stuffed with ricotta cheese and topped with raw honey.

With mozzarella bocconcini, basil and balsamic reduction.

Served with goat cheese.

Served with extra virgin olive oil and fresh rosemary.

Truffle oil and Parmesan cheese.

Wrapped in Italian pancetta from our broiler.

Crispy and served on chef Erick's special sauce.

All of our lettuce are organic.

Baby kale, roasted garlic, grated Pecorino Toscano, pine nuts, roasted bread crumbs and served with our lemon vinaigrette.

Baby field lettuce, grilled chicken, Sonoma county apple, caramelized walnuts and Gorgonzola cheese served with our apple cider vinaigrette.

Frisee, baby kale, cherry tomatoes, red onion, cucumber, cannellini beans and green beans with a lemon vinaigrette.

Capers, thinly sliced red onion and lemon vinaigrette.

Arugula, Fresh Strawberries, mango, roasted almonds, served with our citrus vinaigrette.

Bread salad with croutons, yellow and red grape tomatoes, cucumber, red onion, basil, mozzarella and romaine served with a balsamic lemon vinaigrette.

Served with olive oil mashed potatoes, rapini in a citrus and basil sauce.

Sautéed, served with roasted potatoes and sautéed spinach.

Napoli-style. In a light tomato and thyme sauce with bell peppers and onions.

Served with roasted potatoes and rapini.

Shrimp in a white wine, herbs and garlic sauce served with roasted potatoes and asparagus.

Italian classic with shrimp, mussels, clams & daily catch of the day in a light tomato sauce.

Boneless slow-cooked served with olive oil, mashed potatoes and asparagus.

Grilled and baked eggplant served with sautéed spinach.

Pan-seared lake superior white fish 'Piccata' style served with olive oil mashed potatoes and asparagus.

With burrata cheese.

Served in our marinara sauce.

Topped with our fennel Italian sausage and béchamel sauce.

Served with tomato, garlic capers, oregano and mozzarella cheese.

Funghi in a mushroom, walnut creamy sauce.

Manilla clams in a white wine sauce.

In a lobster-based rose creamy sauce.

Served in a light marinara sauce.

4 cheese (Gorgonzola, Parmesan, Mozzarella, Taleggio) with raw honey. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Piero’s white sauce, braised chicken, spinach, artichoke hearts, caramelized onions, garlic, Mozzarella and Romano cheese. Our slow process of fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood-burning oven.

Piero's white sauce, pesto sauce, chicken breast, and mozzarella.

Piero's white sauce, Burrata cheese, and oven-roasted pine nuts. Our slow process of fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood-burning oven.

Piero's white sauce, Mozzarella, mushrooms, truffle paste, and topped with lightly cooked egg. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Piero's white sauce, Parmesan and mozzarella cheese, truffled salami, truffle peel, sliced tomatoes.

Piero's white sauce, smoked salmon, caramelized onion, capers and dill.

Our meat lovers pizza. Tomato sauce, mozzarella, spicy crumbled sausage, ham, beef tenderloin, red onions and sweet peppers. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mozzarella, ham, mushrooms, artichokes and kalamata olives. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, garlic and oregano (no cheese). Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mushroom medley with burrata cheese. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mozzarella, Italian sausage, rapini and bell peppers. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Meatballs, tomato sauce, mozzarella, bell peppers and mushroom. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mozzarella and crispy speck (Italian smoked and cured ham. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mozzarella, mushroom, spinach, bell pepper, eggplant. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mozzarella, capers, anchovies and oregano. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mozzarella topped with prosciutto and fresh arugula. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and San Marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, mozzarella and basil. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Tomato sauce, light Mozzarella, sliced and cooked prosciutto, basil and topped with (room temperature) Bufala Mozzarella. Our slow process fermentation (between 48 and 72 hours) creates a much lighter and more digestible dough. We only use imported 00 (doppio zero) flour and san marzano tomatoes. The border has to be high, the inside fairly thin - some charred crust is a 'Must' - our pizzas are baked at 800° for 90 seconds in our imported Neapolitan wood burning oven.

Topped with caramelized berries and whipped cream.

Vanilla ice cream and espresso with whipped cream.

Sparkling or still.